Beer And Rump Pot Roast

Recipe Ingredients

3 lbs	1362g / 48oz	Rump roast - larded with
		Strips of pork fat, patted dry - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1/3 cup	65g / 2.3oz	Clarified butter - plus
2 tablespoons	30ml	Clarified butter
1 tablespoon	15ml	Onion - thinly sliced (medium)
4		Bacon slices - cut 1/2" pieces
1 tablespoon	15ml	Brown sugar
16 oz	454g	Water
16 oz	454g	Bitter beer - flat
2 tablespoons	30ml	White wine vinegar
1		Bay leaf
3		Whole cloves
1		Lemon - juiced
1		Cayenne
2 teaspoons	10ml	Arrowroot
12		Oysters - shucked
1 cup	237ml	Thinly-sliced mushrooms

Recipe Instructions

* Note: Ask a butcher to lard the roast for you.

Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.

Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.

In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.

Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.

Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.

This recipe yields ?? servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0109) - from the - TV FOOD NETWORK

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